Any good recipes for a summer soup?

Question

It doesn't have to be cold and I would rather it be vegetarian. I am going to a party tonight and want to do something different, like a tasty soup.

Answer 1

Cold Peach Soup

1 cup water
1/4 cup sugar
1 tsp. whole cloves
1 cinnamon stick
1½ tsp. cornstarch
2 cups white wine
2½ lbs. frozen peaches, defrosted with juice, or fresh peaches, peeled and pits removed
Whipped cream and fresh mint for garnish
1. Put water, sugar, cloves and cinnamon in a medium saucepan and simmer for 30 minutes to reduce to syrup. Strain and return to pot.
2. Add cornstarch to white wine, stirring to dissolve. Add wine mixture to syrup. Bring to a boil and then cool.
3. Purée peaches and add to cooled syrup mixture. Stir and chill. Mixture will be thick.
4. Serve with a dollop of whipped cream and top with fresh mint. Makes 6-8 servings.
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Green Lentil Soup with Lemon

2 cups green lentils, washed
3 teaspoons olive oil
6 cups chicken or vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper

Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly.

Add the bay leaf & spices & stir for 1 minute.

Finally add the carrot. Pour in stock, raise heat & bring to a boil.

Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot.

Add lemon juice & salt & pepper. If too thick, thin with a little more stock.

Serve with freshly made bread.
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ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1½ teaspoons chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.

--Bon Appétit, February 1999
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Thai Coconut Soup

4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves

Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.

--Paula Dean

Answer 2

Gazpacho or
COLD MELON SOUP

Yield: 6 servings

3 c Coarsely chopped cantaloupe
3 c Coarsely chopped honeydew
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)

Note: Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside.

Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.

Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves. Makes 6 to 8 servings

Answer 3

This is really a summer soup, when you use fresh-from-the-garden veggies, it's to die for! Gazpacho 4 cups tomato juice 1/4 cup minced onion 1 garlic clove, minced 1 bell pepper, minced 1 medium cucumber, minced 2 scallions, minced 1tsp dried tarragon 1tsp dried oregano 1/2 tsp cumin 1/4 fresh parsey 2 or 3 tbs olive oil 2 cups fresh tomatoes diced salt and pepper to taste. Combine all ingredients and chill until dinner time

Answer 4

Cold Summer Soup

4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2 honeydew melon, peeled and cut into medium dice
1 Serrano chile, chopped fine
1 rib celery, chopped fine
1/2 cup rice wine vinegar
Leaves from 2 sprigs fresh mint leaves, chopped
Leaves from 1/2 bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
Salt
2 tablespoons low-fat yogurt
1 lemon
1 tablespoon chopped fresh flat-leaf parsley

Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.

Answer 5

***Summer Vegan Gazpacho Soup***

1 cucumber {sliced into chunks}
4 large ripe tomatoes
1/2 bell pepper {any color will do}
2 cloves garlic
1 celery rib {chopped}
1 Tbsp. lemon juice
1/2 sweet onion {quartered}
1/2 tsp. salt
3 Tbsp. red wine or balsamic vinegar
dash black pepper
1 tsp. chopped fresh parsley
1 tsp. chopped fresh basil
1/4 tsp. cayenne pepper {optional}

Simply combine all ingredients {except fresh herbs} in blender or food processor and process or blend until smooth. Stir in herbs. Refrigerate until cool and then serve with a good bread.

Answer 6

5 to 10 yellow tomatoes
2 to 3 pinches of salt
Garlic and basil mixture


Peel and cube tomatoes. Boil tomatoes until tender . add 2 to 3 pinches of salt as tomatoes cook. Only use about 10 to 11 cups of water per 10 tomatoes. drain . then, smash thoroughly. Sprinkle garlic salt and ground basil as much as you like.

Answer 7

soup during summer isn't very good, unless your in Antartica or some other cold place.